FSHN 302

Fall 2021 All Classes

All Classes

Sensory Evaluation of Foods

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Credit: 3 hours.

This course is devoted to learning the 1) physiological and psychological basis of human subjects, 2) chemistry of aroma and taste, 3) basic sensory methodologies in food evaluation, and 4) analysis and interpretation of sensory data.

Additional fees may apply. See Class Schedule. Prerequisite: Recommended to students in junior and senior levels. Recommended to have taken foundational statistics course, i.e., STAT 100, STAT 200 or FSHN 440.

Lecture and lab instructional format.

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FSHN 302 class schedule data for fall 2021
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
32054	Laboratory	AB1	11:00AM -12:50PM	T	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21
32057	Laboratory	AB2	11:00AM -12:50PM	R	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21
32060	Lecture	AL1	10:00AM -10:50AM	TR	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Section Info: Restricted to FSHN majors and minors only until the beginning of Sophomore registration. Restriction(s): Restricted to Food Science & Human Nutrition or Food Science or Nutrition major(s) or minor(s). Not intended for students with Freshman class standing. Restricted to Undergrad - Urbana-Champaign.
52117	Lecture	AL2	10:00AM -10:50AM	TR	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/23/21-12/08/21 Section Fee: Class Materials - FSHN 302 $30.00 Flat Fee. Section Info: The $30 class materials fee will be charged directly to your tuition bill. Restriction(s): Not intended for students in the Food Science & Human Nutrition department. Not intended for students with Freshman class standing.